Mohithkumar G. V.

Development of Red Rice-Based Pastas: Physicochemical, Cooking and Sensory Properties and Shelf Life

Vishwaradhya M. Biradar, Viresh Kumargouda, Suresha K. B., Mohithkumar G. V. & Shobha D. · European Journal of Nutrition & Food Safety · 2024

Aim: To develop red rice-based pasta and to assess their physico-chemical, sensory and cooking properties. Study Design: Completely randomized design. Place and Duration of Study: Department of Processing and Food Engineering, College of Agricultural Engineering, UAS, GKVK, Benga...